Chef De Partie

Chef De Partie

27,000 to 32,000 DOE + 2,000 per annum guaranteed service charge payment paid quarterly)

5 Red Star Hotel with 3-AA rosette fine dining restaurantand the 2-AA rosette brasserie-style restaurant

The Benefits:

• An additional end of financial year service charge bonus also paid
• 4 weeks holiday increasing to 5 weeks with service
• 8 Bank holidays
• Free car parking
• Employee uniform
• In addition you will benefit from a range of company benefits including:
• Discounted hotel accommodation for yourself and your family at all hotels
• Discounted hair treatments at our Spas
• Discount off all food & beverage at all hotels
• Discount of individual treatments booked in our Spas
• Discount on retail products in our Spas
• Refer a friend staff recruitment scheme

The Role:

Producing food for all service periods in the Restaurant, as well as Brasserie, Fine dining , Bar food, Room Service and Afternoon tea

Preparation, production and service of food to the standard required in a timely and efficient manner

Assist with the preparation of daily/weekly orders for food and kitchen supplies adhering to stock control procedures as directed by the Head/Sous Chef

Be responsible for receiving and storing of all relevant food and non-food items

Assist Head/Sous Chef with daily menu planning and composition as and when required

Supporting the Head and Sous Chef with the design of menu items for restaurant, afternoon tea, as well as banqueting menus

To deputise for the Head Chef/Sous Chef in their absence as and when required including supervision of the kitchen, internal communication / attending meetings

Practice and promote effective teamwork and communication amongst your direct work colleagues and colleagues in other departments

Carry out daily cleaning duties within the kitchen as directed by the Head/Sous Chef in addition to following a 'clean as you go' policy

Ensure compliance with inhouse HACCP and food hygiene, health and safety systems to ensure compliance.

Completing duties in a culture and with an attitude of always striving to exceed standards to promote improvements and raise the quality of feedback from all diners across the hotel

Requirements

Working 5 shifts per week 48 hrs per week

Demonstrate during a trial shift the practical ability to be able to produce plated desserts to a rosette standard

Hold the experience to manage the multi menu requirements

Live locally or have the ability to relocate to the area with own transportation

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